Finally an objective look at the science behind the food we eat Ever wondered why so much food advice seems contradictory? Or where dietary experts get their facts from? Or whether they have any idea what they're talking about at all?
Dr Joseph Schwarcz is director of McGill University's Office for Science and Society, Canada. He is the only non-American to win the American Chemical Society's prestigious Grady-Stack Award. Schwarcz is the author of six books and regularly appears on television and radio on both sides of the Atlantic. He is a columnist for The Gazette (Montreal).
"A sensible, rational overview of the natural chemistry of what we
eat." * BBC Focus *
"food science is made comprehensible, the fads deflated and the truth established" * Lovereading.co.uk *
"An entertaining guide through the tangle of conflicting research studies, advertising claims, special interest groups, age-old myths and popular opinion that make diet a cloudy subject. ... leaves readers with a rational framework for evaluating the complex nature of foods and how they affect health." * Library Journal *
"Readers will not need a PhD in chemistry to follow along; Schwarcz wisely limits technical terms to the minimum while explaining the chemistry involved in digestion." * Publishers Weekly *
"A great book. A reference every eater might want to have on hand, especially to help debunk annoying and fuilt-inducing myths." * Toronto Star *
"Fascinating" * The Good Book Guide *